Why does French pastry taste so much better in France than America?

Question

I've been trying to find out the key secret ingredient or cooking

method that makes authentic French pastry--i.e pastry actually made in France, and purchased fresh in a "boulangerie"--taste so much better than the so-called French pastry bought in the states. As a frequent visitor to Paris, I can tell you there's a subtle but obvious difference in quality? What are Americans pastry chefs doing wrong?

Answer 1

The last time I was in Paris, the pastry was c**p!   There are bakers and pastry chefs from all nationalities in the U.S. and Canada.  Stretch a little and find them.  Don't generalize about things like this - you cheat yourself in doing so.

Answer 2

Actually, I hate to say this, but I have it on good authority from a native French woman, and retired pastry chef, that it has to do with the butter.  French pastry chefs use raw, unpasteurized butter rather than the processed stuff we use in the states.  When it's cooked, of course, no harmful germs or bacteria are left alive.  However, it affects the flavor tremendously.  In the United States, alas, raw butter is illegal except in states like California and parts of Wisconsin, I believe.  To get the best pastry you still have to go to France or--just as good, in a different way--Denmark.  Danish pastry straight from the source.  Great stuff!

Answer 3

They don't speak with a French accent during preparation, so it's not as authentic.

ILLEGAL BUTTER?  Oh, the horror.  If sciencejunky is correct, I am glad I live in WI if only for illegal butter.  :)

Answer 4

Hes right. You might find a lot of 'allowed' ingrediants in france ared banned in the States...Equally banned in France but not in the States.

I live in France and its the food that keeps me here.